• In a large pot, mix ground beef and water until soupy.
• Stir in tomato sauce, bay leaves, ground cinnamon, salt, vinegar, ground allspice, garlic powder, chopped onion, Worcestershire sauce, cumin, chili powder, and crushed red pepper.
• Simmer the chili uncovered for 3 hours, stirring occasionally, until thickened.
• Serve hot, optionally topped with grated Cheddar cheese, chopped onions, or chili beans.
• This chili also pairs well as a sauce over noodles or spaghetti.

• In a large heavy pot, brown ground beef, onions, and garlic.
• Spoon off excess fat and transfer the mixture to a food processor.
• Pulse until the mixture is meaty in consistency, then return it to the pot.
• Add tomato sauce, tomato paste, water, chili powder, vinegar, black pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne pepper, sugar, and salt to taste.
• Bring to a boil.
• Reduce heat, cover, and simmer for 1 to 2 hours or until thickened, stirring occasionally.
• Serve the chili alone or over cooked spaghetti, topped with shredded cheddar cheese and chopped o

• In a large heavy skillet, heat the butter over medium-high heat.
• Add the ground beef and break up any lumps with a fork.
• Cook, stirring occasionally, until the meat is evenly browned.
• Stir in the bay leaves, chopped onion, chopped garlic, cinnamon, allspice, vinegar, crushed dried red pepper, salt, ground red chile, ground cumin, and dried oregano.
• Add the tomato paste and water to the skillet.
• Taste and adjust seasonings as needed.
• If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add more ground chile.
• Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours, stirring occasionally.
• Thirty minutes before serving, add the drained kidney beans to the chili mixture.
• To serve, place a small amount of cooked vermicelli in individual bowls.
• Spoon a generous amount of chili over the vermicelli.
• Top each serving with grated cheddar cheese and finely chopped raw onion, or serve the cheese and onion on the side in individual bowls.
• Enjoy this flavorful Cincinnati-style 5-Way Chili!

• Heat oil in a large skillet or Dutch oven over medium heat.
• Add beef, onion, green pepper, and crushed garlic.
• Cook until beef is evenly browned, stirring occasionally.
• Pour off excess drippings.
• Sprinkle salt over the beef.
• Add whole peeled tomatoes with their juice, tomato paste, chili powder, dried oregano leaves, and crushed red pepper to the skillet or Dutch oven.
• Stir to combine.
• Cover tightly, reduce heat to low-medium, and simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Serve hot with your choice of toppings such as shredded lettuce, shredded cheese, sliced green onion, cilantro leaves, rinsed and drained black beans, sour cream, diced avocado, and sliced jalapeno pepper.
• Enjoy this hearty beef chuck chili with your favorite accompaniments!

• In a large pot, brown the chicken, onions, and garlic over medium heat.
• Add the fresh tomato salsa, canned tomatoes, water, and soaked garbanzo beans to the pot.
• Bring to a simmer and cook for 30 minutes.
• After 30 minutes, add the sliced celery, carrots, chopped green pepper, chili powder, and cumin to the pot.
• Stir well to combine.
• If using chicken bouillon cubes, add them to the pot now.
• If using canned chicken broth, omit the bouillon cubes and add the broth directly to the pot.
• Season with salt and pepper to taste.
• Continue to simmer the chili for an additional 15-20 minutes, or until the beans and vegetables are tender.
• Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado.
• Enjoy this comforting and hearty chicken and bean chili!

• In a mixing bowl, combine the diced tomatoes, diced onion, chopped cilantro, and minced jalapeno pepper.
• Drizzle the fresh lime juice over the mixture.
• Season with salt and pepper to taste.
• Gently toss all the ingredients together until well combined.
• Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired.
• Serve immediately as a dip with tortilla chips, or use as a topping for tacos, nachos, grilled meats, or seafood.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Enjoy the vibrant flavors of this zesty homemade tomato salsa!

• In a bowl, combine ground lamb, dark soy sauce, dry sherry, and hoisin sauce.
• Marinate for 15 minutes.
• Seed and stem the bell peppers, then dice them into 1/2-inch cubes.
• Coarsely chop the onion.
• Set aside.
• In a small bowl, mix together all the sauce ingredients.
• Set aside.
• In a separate bowl, stir cornstarch with an equal amount of cold water.
• Set aside.
• Heat a wok over high heat.
• When hot, add 1 tablespoon of peanut oil.
• Swirl the oil around the sides of the wok.
• Once the oil is smoking, add the marinated lamb to the wok.
• Stir-fry until the lamb loses its raw color and breaks into small pieces, about 3 minutes.
• Transfer to a plate.
• Return the wok to high heat and add the remaining tablespoon of peanut oil.
• Add ginger and garlic, sauté for a few seconds, then add the diced vegetables.
• Stir-fry until the peppers brighten and the onion becomes translucent, about 2 minutes.
• Return the cooked lamb to the wok and pour in the sauce.
• Bring the sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken.
• Reduce the heat to low and simmer for 2 minutes.
• Serve hot over steamed rice or noodles.
• Enjoy the spicy and flavorful stir-fry!

• In a large pot, brown the ground chuck over medium heat until cooked through.
• Drain excess fat if necessary.
• In a separate pan, brown the chopped onions, garlic, and jalapeno together until softened and fragrant.
• Combine the browned meat and onion mixture with beer, cumin, New Mexico ground red chilies, paprika, ground black pepper, salt, and chili seasoning mix.
• Allow the mixture to marinate for one hour.
• After marinating, add enough water to cover the mixture in the pot.
• Stir well to combine.
• Cook the chili over low heat for at least 3-4 hours, stirring occasionally, until the flavors meld together and the chili reaches your desired consistency.
• If using, stir in the optional tomato sauce during the last hour of cooking.
• Serve hot and garnish with your favorite toppings such as shredded cheese, diced onions, sour cream, or fresh cilantro.
• Enjoy the smoky and hearty flavors of this chuckwagon chili!

• Brown the ground beef thoroughly in a large pot.
• Add all the remaining ingredients to the pot: water, bay leaf, minced garlic, salt, oregano, cayenne, paprika, cumin powder, dry navy beans, brown sugar, and chili powder.
• Cook the mixture over low flame for 4 hours, stirring occasionally.
• If the mixture becomes too thick during cooking, add more water as needed to reach your desired consistency.
• This chili is known for its mild and slightly sweet flavor profile.
• Adjust seasoning according to taste preference.
• Serve hot and enjoy this comforting and flavorful chili with white beans.

Preparing the Chili:

• In a large skillet, brown the ground chuck, stirring often.
• In a blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, V-8 juice, crushed chili peppers, chili powder, salt, and pepper.
• Blend until smooth.
• Add the blended mixture to the browned meat in the skillet.
• Pour in water and beef broth.
• Cook slowly for 3 hours.
• After 3 hours, add paprika and ground cumin.

Preparing the Beans:

• Cook the pinto beans in water over medium heat for 1 hour.
• In a separate pot, combine the remaining ingredients for the beans: salt, pepper, tomato paste, beef bouillon cube, chili powder, chopped onion, and honey.
• Cook on low heat until done, about 2 hours.

Combining:

• Once the beans are cooked, add them to the chili mixture and let simmer together for a few minutes.

Serving:

• Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped onions, or cilantro.